Grape and Egg Salad with Honey Poppy Seed Dressing

Ingredients

• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 cup extra-virgin olive oil
• 1 tablespoon poppy seeds
• Salt and pepper, to taste
• 1 cup red grapes, halved
• 4 hard-boiled eggs, sliced

Instructions

1. Prepare the Dressing:
   • In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until well combined.
   • Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
   • Stir in poppy seeds and season with salt and pepper to taste. Set aside.
2. Assemble the Salad:
   • In a large salad bowl, combine the halved red grapes and sliced hard-boiled eggs.
3. Drizzle with Honey Poppy Seed Dressing:
   • Start with 2 tablespoons of dressing for the whole salad. Fold gently, taste, and add up to 1 more tablespoon if needed. Do not pour the entire dressing batch over these quantities of eggs and grapes.
4. Gently Toss:
   • Gently toss the ingredients together, ensuring an even coating of the dressing on the grapes and eggs.
5. Chill (Optional):
   • For an extra refreshing touch, refrigerate the salad for about 30 minutes before serving to allow the flavors to meld.
6. Serve:
   • Spoon the salad onto individual plates or into a serving bowl.
7. Garnish (Optional):
   • Garnish with additional poppy seeds or a sprig of fresh mint for a decorative touch.
8. Enjoy:
   • Serve this delightful honey poppy seed dressing with grapes and eggs as a refreshing and unique salad that balances sweet and savory flavors.

Preparation and variations

Use eggs cooked until both whites and yolks are firm, then chilled. Dry the grapes before halving so water does not thin the dressing. Fold with a wide spoon to avoid breaking the egg slices. Taste the dressing separately: grapes and honey are both sweet, so a little additional vinegar may suit your preference.

For a smaller dressing batch, divide its ingredients by four: 1 tablespoon plus 1 teaspoon honey, 1½ teaspoons mustard, 1 tablespoon vinegar, 2 tablespoons oil and ¾ teaspoon poppy seeds. Store any unused dressing separately from the salad.

Storage and allergens

Serve promptly or refrigerate at 4°C/40°F or colder. Keep the dressing covered and use within 3–4 days. Make the assembled salad close to serving and use within 1–2 days for texture, always within one week of cooking the eggs. Discard perishable food left out for more than two hours, or one hour above 32°C/90°F. Contains egg and mustard. Honey is unsuitable for infants under 12 months.